Gold sphere with popcorn milk sorbet was created by Bjorn van der Horst, whose Eastside Inn was one of the few new restaurants opened by a high-profile chef this year.
GOLD SPHERE WITH POPCORN MILK SORBET
Pop corn milk sorbet
- 550g whole milk
- 75g cream (35% fat)
- 50g milk powder
- 200g popcorn
- 2g stabilisateur super neutros
- 25g dextrose
- 50g water
- 120g caster sugar
Method
Bring the milk, cream and water to the boil then add the sugar, dextrose, stabilisateur and milk powder and mix together. Allow to cool in the fridge. Stir the mixture well and freeze.
Araguani chocolate mousse
- 150g Araguani chocolate - at least 72%
- 300g cream (35% fat)
Method
Melt the chocolate at 50/55°C and while doing this warm one-third of the cream gently. Add the melted chocolate to the cream, whisk and check the temperature is at 45/55°C. Slowly fold in the rest of the cream. Allow to cool.
Top with caramelised popcorn, chocolate star dust sugar and sweet whipped cream "chantilly".
Gold Chocolate Sphere
Start by filling the mould with a layer of milk chocolate. Allow to cool. Add a layer of white chocolate.
(Milk chocolate: warm to 45-48°C then cool down to 27-28°C and warm to 31°C.
White chocolate: warm to 45-48°C then cool down to 26-27°C and warm to 30°C.)